Many of us have used Himalayan pink salt in our cooking without a second thought. I think it has to do with the color that is so dramatic and you don't want to change it! It's there to stay!

However, if you have heard of the red Himalayan salt, then you know the story behind it. These are different colors of this great salt, which is found naturally on the slopes of the Himalayas. The Pink Himalayan salt is more commonly known by its other name, blue salt.

One of the most popular uses for this salt is the preparation of dried flower petals and stems. They are often used in Indian and Persian cuisine to add a nice touch of flavor to dishes. Many people prefer them over dried flowers and stem that are available in many stores.

How do they keep their salt so white? When the salt is exposed to air, it starts to absorb impurities. As it absorbs impurities, it absorbs the color that we all recognize as pink Himalayan salt. It will retain its natural color even when it is stored in dark containers.

This salt is also used to make ground meat like beef and lamb. They can be processed to make the meat tender, while still retaining some of the salty taste. The pink salt will help to preserve the texture of the meat so that it stays moist. Some dry-rubbed meats such as lamb is sold already seasoned with pink salt.

But what about those traditional saffron-colored salt? That was once the standard Himalayan pink salt used by cooks in India and Iran. But as the use of white salt spread throughout the world, the use of pink salt started to decline as well.

Today, the pink salt is not so much sought after as the traditional white salt. A lot of people who don't want to go through the trouble of having to purchase it may be willing to give it a try. If they try it, then I'm sure they will like it.

In India, the ancient style of preparing the pink salt is to sprinkle a fine line of pink salt over the top of the meat or fish when it is being cooked. The color seems to complement the flavor. When the salt is sprinkled, it tends to have a different kind of texture than the traditional white salt. The pink salt absorbs the juices from the meat and fish, while the white salt only absorbs liquid.

As far as color goes, it doesn't matter how it is incorporated into your food preparation. It can be on top of the food, it can be sprinkled on the food, or it can be mixed in with it. In fact, it may not even be allowed to touch the food at all, as it has been claimed that the pink salt will ruin the flavor of the food.

If you decide to use the pink salt, you should check for the additive known as a streaker. This is an additive that you will find in any store that sells salt, whether it is Himalayan salt or not. It adds the element of streaking or sprinkle-like texture to the salt and has an unpleasant smell.

Even though it may be added in a pinch, the Himalayan salt is very much better for you than any of the sprays. I use the pink salt every time I cook. I like the crisp salty flavor that it adds to my food and the fact that it is very inexpensive to buy.

You really can't go wrong with using the pink salt. It will enhance the flavor of your food and make it a pleasure to eat.